French Omelet

In a bowl combine eggs, water, salt, and dash pepper. Using a fork, beat till combined but not frothy. Spray a cold 9 or 10 inch nonstick skillet with flared sides with nonstick coating.

Add egg mixture to skillet; cook over medium heat. As eggs set, run a spatula around the edge of the skillet, lifting eggs so uncooked portion flows underneath. When eggs are set but still shiny, remove from the heat. Fold omelet in half. Transfer to a warm plate. Serves 1.